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Lo Bok with Sichuan Peppercorns and Fresh Red Chiles

This is a coleslaw-style salad — its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called fagara, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them.

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Preparation

Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.

While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.

Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.

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Recent Reviews

This salad was delicious! I was surprised at the tastiness of this salad. I used agave syrup for the sweetener and only carrots because I couldn't find any daikon. I also didn't put any cilantro in it and added the scallion to the dressing in the saucepan after I had taken it off the heat, just to soften them a little bit. Tasty!

SweetHearth from Vancouver, BC /

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I made this recipe to accompany Five Spice Roast Chicken and Ma-Po Tofu and it worked together beautifully. The company dinner was a great success. I used the shredding tool of my food processor instead of a mandoline and added a package of Broccoli Slaw--washed and ready to use--that I bought at the market (for a little variety in the salad).

AudreEngleman from The World /

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Very good, but be careful about salting the carrots & daikon. They are very salty afterwards; you should wash it under water briefly, then squeeze it to remove all water.